Shahi Paneer


This is one of the very first recipes I learnt (rather copied) from my MIL (mom in law 😉 ) and I can assure you it is delicious. A lot of restaurants serve the sweeter version of Shahi Paneer which I personally don’t like much. I prefer the creamy, tangy, savory and a little spicy version and that’s what this recipe creates. She also uses the same sauce for her malai kofta recipe as well and again that’s the only preparation of malai kofta I have relished.

Since my husband is a fitness freak, I have replaced fresh cream in the recipe by yogurt and I love the extra tangy flavor it adds but you can use fresh cream to stick to the authentic recipe.


  1. Paneer (Cottage Cheese) – 200 gms cut into medium square pieces
  2. 3 tbsp refined oil
  3. 3 Medium onions roughly chopped
  4. 2 big tomato roughly chopped
  5. 10-12 cashew nuts
  6. 2 tsp of garlic paste
  7. 2 tbsp of ginger paste
  8. 2 red chilis whole
  9. 1 bay leaf
  10. 2-3 cloves
  11. 1 green cardamom
  12. 2 tbsp whisked curd
  13. 1/2 cup tomato puree
  14. 2 tsp Kashmiri Red Chilli powder
  15. 1 tsp garam masala powder
  16. 1 tbsp of Kasuri Methi ( Dried Fenugreek leaves)
  17. Salt to taste
  18. 1 cup water


  1. Heat 2 tbsp oil in a pan and add a whole red chili followed by the chopped onions and saute till translucent. Then add the cashews and saute for another 1 minute. Put in the chopped tomatoes and give it a stir. Cover the pan and let it cook for another couple of minutes. Keep it aside to cool. Once cooled, grind the mixture into a fine paste.
  2. Heat 1 tbsp oil in a pan and add the ginger garlic paste and saute till golden in color. Add the bay leaf, 1 red chili, cloves and crushed cardamom and saute. Pour in the tomato puree and mix it well so that all the aroma of the spices get infused very well. Add the whisked curd and the ground onion-tomato-cashew mixture and mix well.
  3. Add salt, Kasuri Methi and garam masala powder along with some water to make the curry of the desired consistency. For the lovely red color of shahi paneer, i add the kashmiri mirch which is not spicy but adds a beautiful organic color to the curry.
  4. Add the paneer cubes and cook for about 2-3 minutes so that the paneer soaks in the flavour well.
  5. I garnished with some kasuri methi instead of the traditional milk cream to save some calories and served it with some whole wheat ajwain laccha paratha !!


 Happy Cooking !!

P.S. Catch us first on Instagram  –


3 Comments Add yours

  1. Sumith says:

    Absolutely drooling on this!

    Liked by 1 person

    1. It feels so great to hear it from you !! 🙂

      Liked by 1 person

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